Spinach and Parmesan Orzo Pasta

This was absolutely delicious. I made it as a side to go with our grilled steaks. It was so tasty.

Ingredients
4 tbsp butter, divided
1 c uncooked orzo pasta
14 oz water
2 tsp chicken bouillon
1 tbsp minced garlic
1 bag baby spinach
1/2 c Parmesan cheese
Salt & pepper , to taste

Directions
Melt 2 tbsp butter in a medium skillet over medium high heat.  Add the orzo & stir until lightly browned. Add the water & chicken bouillon. Bring to a boil. Cover. Reduce heat & simmer for about 15 minutes or until the orzo is tender & liquid is absorbed. While the orzo is cooking, prepare the spinach. In a large skillet melt 2 tbsp of butter. Add the garlic & sauté for about 1 minute. Add the spinach & a pinch of salt. Sauté until the spinach is wilted. Remove from heat. When the orzo is done, add the spinach & Parmesan cheese. Add salt & pepper to taste.


Recipe courtesy Life Tastes Good via Pinterest s

Vegetable Minestrone Soup

Ingredients
1/2 medium onion, diced
2 stalks celery, sliced crosswise into 1/2 inch pieces
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, finely chopped
1 tbsp olive oil
1-35 oz. can crushed tomatoes
8 c low-sodium chicken stock
1-15 oz can cannellini beans, drained and rinsed
coarse salt and freshly ground pepper
2 tsp red-wine vinegar
1 bag baby spinach
2 c cooked ditalini pasta
freshly grated Parmesan cheese, for garnish

Directions
Heat oil in a large stockpot over medium high heat. Add onion, celery, potatoes and garlic. Cook, stirring occasionally, about 5 minutes. Add crushed tomatoes and their juices, chicken stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes. Stir in vinegar and spinach; season with salt and pepper. Prepare the pasta to al dente by following the directions included with the pasta. Drain pasta and dump into soup. Garnish with cheese.


Recipe adapted from Pinterest

Italian Sausage and Potato Soup

 

 

 

Wow! This soup was delicious. It smelled so good as it was cooking.

 

Ingredients

1 lb Italian sausage (can be sweet, mild or hot, link or ground)

1 onion, chopped

1-2 tbsp minced garlic

4 medium potatoes, cubed

2 c chicken broth

4 c water

1 bag of baby spinach

1 c heavy whipping cream

Salt and pepper

Red pepper flakes (optional)

Parmesan cheese

 

Directions

Brown sausage in pan until cooked. If using the links, cut into bite size pieces. Place sausage, onion, garlic, potatoes, chicken broth and water in crock pot. Add a little salt and pepper. Add red pepper flakes if you desire a little more heat. Cook on high for 3-4 hours. Turn the crock pot off and add the spinach. Wait 5 minutes. Add the whipping cream and stir well. Serve in bowls sprinkled with Parmesan cheese.

 

Spinach Lasagna Rolls

My husband and I loved these. They were so easy, but had a big taste. My kids are not big fans of lasagna so I just took extra spaghetti sauce and made them rigatoni. And since the recipe only makes 6 it was perfect for our dinner - with leftovers for lunch the next day.

Ingredients
4 oz cream cheese, softened
10 oz frozen spinach, thawed and drained
1 1/4 c shredded mozzarella cheese
1/4 c Parmesan cheese
Salt and pepper, to taste
6 cooked lasagna noodles
2 1/4 c spaghetti sauce (click here for my recipe)

Directions
Mix cream cheese, spinach, 1 cup of the mozzarella cheese, Parmesan cheese, salt and pepper. Spread mixture onto lasagna noodles, roll up tightly. Spread 1/4 cup of the spaghetti sauce in the bottom of a 9-inch square baking pan. Place lasagna rolls, seam-side down into the pan. Top with 2 cups of spaghetti sauce and 1/4 cup of mozzarella cheese. Bake at 375 degrees for 30 minutes.

Freezer Directions
Make as directed in a foil pan and cover with heavy duty foil. To serve, thaw and bake as directed for 30-45 minutes.  Often times, freezer meals take a little longer in the oven since all the ingredients start out cold.

Garbanzo Extravaganzo

I love "chick peas". I put them on my salad every single day. I also love them as hummus. This recipe blends chick peas & spinach with a light dressing. What another great way to add fiber into your diet!

Ingredients
15.5 oz can chick peas (garbanzo beans)
6 oz bag baby spinach
1/2 c red onion, finely chopped
1 tbsp balsamic vinegar
3 tbsp olive oil
Pepper, to taste

Directions
In a large bowl, toss together chick peas, spinach & onion. Pour vinegar into a small bowl. Using a whisk, slowly drizzle in oil, whisking constantly, until combined. Season with pepper. Pour dressing over salad. Toss well to coat. Chill until ready to serve.

Pesto Spinach Pasta

I created this last night and it was delicious. You could serve as a main dish or even as a side dish. You could also add sliced chicken breast. It is very versatile. Be creative - your taste buds will love you.

Ingredients
2-3 c dry whole grain bow tie pasta
1 tbsp olive oil
2 tbsp basil pesto
2 c baby spinach
1/3 c shredded mozzarella cheese
Salt and pepper

Directions
Cook pasta according to package directions. Drain water. Add olive oil and toss well. Add pesto and toss well. Add spinach and allow to wilt slightly. Sprinkle with salt and pepper. Add mozzarella cheese and cover until cheese melts.

Tuscan Soup

Ingredients

1 small onion, chopped

3 small carrots, sliced

1 tbsp olive oil

1 tsp minced garlic

32 oz chicken broth

1 c water

3/4 tsp salt

1/4 tsp pepper

15 oz can white kidney or cannellini beans, rinsed and drained

2/3 c spiral pasta

3 c thinly sliced spinach

Parmesan cheese

Directions

In a large saucepan, saute onion, carrots and garlic in oil until onion is tender. Add the broth, water, salt and pepper. Bring to a boil. Stir in beans and pasta. Return to a boil. Reduce heat, cover and simmer for 15 minutes or until pasta is tender, stirring occasionally. Add spinach and cook until just wilted. Serve with a few sprinkles of Parmesan cheese.

Garden Penne

I was inspired to create this recipe from a pasta box. As you can tell from the picture it was delicious. And what is really fun is you can add whatever veggies you like.

Ingredients

1 box whole grain Penne

2 tbsp olive oil

1-2 tbsp minced garlic

1 small onion, finely chopped

1 yellow bell pepper, chopped

1 large zucchini, diced

1 medium squash, diced

1 bunch asparagus, cut into 1-inch pieces

1 pint grape tomatoes, halved

2-3 c baby spinach

Salt and pepper, to taste

4 fresh basil leaves, torn

Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, heat olive oil in a large skillet. Add garlic and stir for one minute. Add onion and saute for 4-5 minutes. Add bell pepper, squash, zucchini and asparagus. Saute until heated but not completely cooked. Add tomatoes and spinach. Season with salt and pepper. Saute for an additional 2 minutes. Drain pasta and toss with vegetables and basil. Serve and sprinkle with Parmesan cheese, if desired.

Italian Bean Soup

/>I saw this recipe in a magazine. I changed a couple things - added more orzo and more spinach. This soup is so tasty. There is so much flavor going on that you will forget it doesn't have meat. It tasted even better the next day, as most soups do.

Ingredients
1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
3 garlic cloves, minced
2 tbsp olive oil
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/4 c minced fresh parsley
1 tbsp prepared pesto
1/2 c uncooked orzo pasta
2-3 c fresh baby spinach
1/4 cup grated Romano cheese

Directions
In a large pot, saute the onion, potato, celery and garlic in oil until tender. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Bowtie Spinach Feta Pasta

We first tasted this at my Aunt Shirley's surprise party. My cousin Dede made this pasta & it was so good. It is full of flavor & very simple to make. As I have said before I love anything with spinach. When you add tomatoes & feta, it's the perfect combination. Delicious!!!

Ingredients

2-3 boneless, skinless chicken breast (seasoned, grilled & cut into strips)
1 box bowtie pasta (I used whole wheat)
1/4 c olive oil
2 tbsp minced garlic
2 tsp paprika
1 onion, diced
5 Roma or plum tomatoes, diced
1 bag baby spinach
6 oz feta cheese, crumbled

Directions

Season chicken with salt, pepper & garlic powder. Grill until desired doneness. Let rest before cutting into strips. Cook pasta according to package directions. While pasta is cooking, add olive oil to a large skillet. Add onion, garlic & paprika. Saute for 5-8 minutes. Add the tomatoes, cover & reduce heat to medium-low for about 5 minutes. Next, add the spinach, mix ingredients well & cover for 3-5 minutes. Drain your pasta. Pour the pasta into the skillet & stir well. Add the chicken & feta cheese. Season with salt & pepper. Stir all ingredients well. Cover & remove from heat. Allow to sit for 5 minutes before serving.

Recipe courtesy: Dede B of Kentucky

Garden Vegetable & Chicken Skillett

Don't you just love those meals that are quick, easy & all in one pan? I do too! You will enjoy this one-skillet dinner.

Ingredients
1 1/2# boneless, skinless chicken breasts, cubed
1 medium yellow summer squash, chopped
1 medium onion, chopped
1 medium carrot, chopped
2 tbsp butter
3 c fresh baby spinach
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 c uncooked instant brown rice
1 1/4 c water
1 tbsp lemon juice

Directions
In a large skillet, saute the chicken, squash, onion & carrot in butter for 5-6 minutes or until chicken is no longer pink. Drain. Add spinach, garlic, salt, thyme & pepper. Cook 2 minutes. Stir in rice & water. Bring to a boil. Reduce heat. Cover & simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.

Spinach Rollers

Ingredients
Pizza Dough (click for recipe)
1 bag fresh baby spinach, chopped
Olive oil

Garlic powder

Red pepper flakes

Grated Parmesan cheese

2 c shredded mozzarella cheese
1 can/jar favorite pizza sauce

Directions

Note: You can also make roni rollers (click for recipe & instructions). I like to do make half & half :)

Drizzle chopped spinach with olive oil. Add garlic powder, red pepper flakes, & Parmesan cheese to taste. I actually taste the mixture to make sure it is seasoned perfectly. Set aside & allow it to marinate. Stir occasionally. Make your pizza dough according to the directions listed on my blog. Once the dough is ready. Using a sharp knife pull dough & cut a 7 ounce ball of dough. If you don't have a scale just eyeball it. Place the dough ball on a olive oiled surface. Pat dough until you form a circle (about 10 inches). Spoon spinach mixture onto dough. Sprinkle with Parmesan & top with mozzarella cheese.

Start rolling dough from one side. About halfway through fold both sides into the center as shown here. Then complete roll until you form a complete roller.



Place spinach roller (seam side down) on a greased baking sheet (for best results grease heavily with shortening).

Once you roll all the dough you will have a nice full sheet of spinach rollers (careful they are heavy). Place in a 425 degree oven.

After 10-12 minutes and rollers start to slightly brown, take a paper towel & scoop shortening onto towel & rub rollers with shortening. This will give the rollers a nice crispy, brown crust.

Bake an additional 10-12 minutes or until they look nice & brown.

Serve spinach rollers with pizza sauce - YUMMY, YUMMY!!!

Wedding Soup

This will be the best wedding soup you have ever tasted. If you have never had wedding soup then I recommend you make it today. This recipe makes a very large pot but it can be cut in half for a smaller pot.

Ingredients
2 32oz chicken broth
1 32oz vegetable broth
6 c water
2 c celery
2 c onions
2 c carrot
2 bay leaves
3 fresh basil leaves
1 bag fresh spinach, chopped
2 c of orzo pasta

Meatballs
1# lean ground beef
1# ground pork
2 eggs
1/2 c Italian bread crumbs
1/8 c Parmesan
Handful fresh parsley, chopped

Directions
Bring broth & all vegetables (except spinach) to boil. Boil for 15 minutes. Mix all meatball ingredients together & form very small meatballs. Drop meatballs into boiling soup. Cook on a slow boil for 30 minutes. After 30 minutes add spinach & orzo. Cook 10 to 15 minutes or until orzo is cooked. Stir frequently. Serve with grated Parmesan cheese. Enjoy!!

All the little meatballs ready for the pot

Simple Spinach

I love spinach. My son loves spinach (only a recent discovery). I made this simple recipe tonight to go with our chicken tenders, mashed potatoes & corn. It was so tasty!

Ingredients
1 bag baby spinach
2 tbsp olive oil
salt & pepper

Directions
Heat oil in a large frying pan over medium-high heat. Place spinach (use entire bag as spinach shrinks a lot) into pan & cook for 2-3 minutes, stirring constantly. Add salt & pepper.

Cheese-Tortellini Soup

Here is a perfect recipe for a fast, delicious meal. Don't be afraid of the spinach! My kids & husband loved it (much to my surprise).

Ingredients
3 slices ready to serve bacon, chopped
1/3 c chopped onion
2 cloves garlic, minced
4 c reduced-sodium chicken broth
3 c frozen cheese-filled tortellini
2 c fresh baby spinach, chopped
Black pepper
Parmesan cheese

Directions
In a large saucepan, cook bacon over medium-high heat for about 3 minutes or until crisp. Add onion. Cook for 3 minutes more. Stir in garlic. Cook for 1 minute more. Add broth. Bring to boiling. Stir in tortellini. Return to boiling. Reduce heat. Simmer, uncovered, according to package directions. Add spinach for the last few minutes of cooking. Season to taste with pepper & parmasan cheese.

Asian Beef & Noodle Bowl

The kids enjoyed this dinner. It was super quick. I recommend you have everything ready before you even start boiling the water. I added some fresh Italian garlic bread to complete this one dish meal.

Ingredients
4 c water
2 - 3 oz packages Ramen Noodles (any flavor)
2 tsp chili oil or 2 tsp cooking oil plus 1/8 tsp cayenne pepper
12 oz beef flank steak or top round steak, cut into thin bite-size strips
1 tsp grated fresh ginger
2 cloves garlic, minced
1 c beef broth
2 tbsp soy sauce
2 c baby spinach leaves
1 c shredded carrots
1/4 c snipped cilantro (I did not use the cilantro as I am not a big fan of it)

Directions
In a large saucepan, bring the water to boiling. If desired, break up noodles. Drop noodles into boiling water (discard the flavor packets or save for another use). Return to boiling. Boil for 2-3 minutes or until noodles are tender but still firm. Drain noodles. Set aside.
Heat oil over medium-high heat. Add beef, ginger & garlic. Cook & stir for 2-3 minutes until beef is desired doneness. Stir in beef broth & soy sauce. Bring to boiling. Reduce heat.
Add spinach, carrots & cooked noodles to skillet. Stir to combine. Heat through. Stir in cilantro, if using, just before serving.

Artichoke Spinach Dip

This will be the best artichoke spinach dip you will ever taste. I make this several times a year. Tonight I made it for our HomeTeam Christmas party.


Ingredients
1 c. mayonnaise
1 c. grated Parmesan cheese
14 oz can artichoke hearts, chopped
1/2 c. red pepper, chopped
1 c. shredded mozzarella cheese
1 10 oz package frozen chopped spinach, unthawed & squeeze drained


Directions
Mix mayonnaise & Parmesan cheese. Add artichokes, red pepper & half of the mozzarella cheese. Mix well. Add the spinach. Mix until well blended. Place mixture in a crock pot (or baking dish). Add remaining mozzarella cheese on top. Bake on low for 1 hour or until heated through & cheese is melted. You can also bake in the oven at 350 degrees for 15-20 minutes. Serve with tortilla chips.